My son’s favorite food of all time is pasta. He prefers his with olive oil, garlic, sea salt, and parmesan, and he could eat it for every meal. In fact, for the three weeks we were in Italy this summer, he did just that.
I was excited to see his reaction to the raw version of angel hair pasta – a yellow summer squash and a zucchini. I purchased a garnishing machine from Nancy, and when you put a squash or zucchini in it, it turns into what looks a lot like thin angel hair pasta noodles.
I used the recipe Nancy made for us this weekend from Alissa Cohen’s class except that I tossed my squash “noodles” in olive oil and sea salt before adding the marinara.
To my delight, both of my children cleaned their plates.
Angel Hair Pasta with Marinara Sauce
- 3-4 yellow squash and/or zucchini
- olive oil and sea salt to taste
- 2 1/2 cups vine ripened tomatoes
- 1/4 cup olive oil
- 4 cloves garlic
- 1/8 teaspoon cayenne
- 12 sun dried tomatoes, soaked in purified water for at least 2 hours and soaking water discarded
- 1 teaspoon sea salt
- 2 tablespoons parsley
- 3 dates, pitted
- Spiralize the squash and/or zucchini in the garnishing machine.
- Drizzle olive oil and sea salt on the “noodles”, and toss to coat.
- Place all of the remaining ingredients in a food processor and blend until smooth.
- Pour sauce over angel hair “noodles” and serve.